Pachadi recipe is a South-Indian raita recipe just like in north indian cuisine. It is made by mixing chopped vegetables of choice with curd and with a hing tadka.

But South-Indian Pachadi can also be made without curd, like a jam or baby food, which can be sweet and tangy.
This type of pachadi is generally prepared with choice of vegetables as a side dish or appetizer if not as the main curry.

Beetroot based pachadi is one such simple and healthy recipe from the popular Tamil Nadu cuisine.

In olden days pachadi were prepared in plenty and stored for 3-4 days. It was special made for granny's and toddlers, so they could eat with curd rice, puris, chapatis etc.

It is also useful in adding into bakes where beetroot is used for adding colour. Like in red velvet cake, or beetroot brownies or breads. It can also work as filling in wonton. 

It requires tender and juicy beetroot, jaggery and ghee. Only 3 basic ingredients and a very tasty
beetroot pachadi is ready.

Beetroot Pachadi/ Baby Food

RECIPE 

Yields: 1 cup

Prep time: 10 minutes 

Cook time: 15 minutes 

Tools: Mixer Grinder, pressure cooker, sauce pan.

INGREDIENTS

1. Beetroot 250 grams. 

2. Jaggery 4 tbsp. 

3. Ghee 1 tbsp

METHOD

1. Wash and peel beetroot skin. 

2. Chop in small cubes. 

3. Transfer to a pressure cooker. Add 1/4 cup water and take 3-4 whistles, or until beetroot is mushy. 

4. Remove from cooker and puree in a mixer grinder along with its water. 

5. Transfer to a sauce pan. Add jaggery and ghee. 

6. Cook on medium flame, till jaggery melts and everything is combined. 

7. Lower the flame and let it thicken for 5-10 minutes. 

8. Switch off flame. Beetroot Pachadi is ready. Cool and store in glass container.

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